Carrot Cake

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If you're looking to bake a classic, easy cake that stays wonderfully moist thanks to grated carrots and yogurt—topped with a rich, creamy cream cheese frosting—this recipe is absolutely perfect for your afternoon coffee table!

Vorbereitung30

Zubereitung50

Gericht: Kuchen

Küche: German

Keyword: Karottenkuchen

Niveau: Einfach

Servings:

Calories: 405kcal

Author: Christoph

Equipment

Thermomix
Springform (26 cm Durchmesser)
Backpapier
Teigschaber
Schneidebrett
Messer
Sparschäler

Zutaten

For the batter:

200 g Carrots
100 g Nuts hazelnuts or walnuts
3 Medium eggs
175 g Sunflower oil
175 g Sugar brown or granulated
1 packet Vanilla sugar
250 g All-purpose flour
75 g Plain yogurt 3.5% fat (whole milk)
1 tsp Baking powder
1 tsp Baking soda
½ tsp Salt
1 tsp Ground cinnamon

For the cream cheese frosting:

175 g Full-fat cream cheese (e.g., Philadelphia)
100 g Full-fat Quark (40% fat)
40 g Powdered sugar

For decoration:

2 Carrots
Chopped walnuts
Fresh mint leaves

Zubereitung

Prep:

Preheat your oven to 350°F (175°C) conventional heat.
200 g Carrots
Peel the carrots, cut them into large chunks, and line a 10-inch (26 cm) springform pan with parchment paper.

Making the batter:

100 g Nuts, 2 Carrots
First, add the nuts to the mixing bowl and chop for 1 sec / Speed 6. Transfer to a bowl, then add the carrots to the mixing bowl.
Chop the carrots for 5 sec / Speed 5, then transfer them to the bowl with the nuts.
3 Medium eggs, 175 g Sugar, 1 packet Vanilla sugar, 175 g Sunflower oil
Next, add the sugar, vanilla sugar, eggs, and oil to the mixing bowl and blend for 40 sec / Speed 4.
250 g All-purpose flour, 1 tsp Baking powder, 1 tsp Baking soda, ½ tsp Salt, 1 tsp Ground cinnamon, 75 g Plain yogurt
Whisk together the dry ingredients—flour, baking powder, baking soda, salt, and cinnamon—and add them to the mixing bowl along with the yogurt, chopped nuts, and carrots. Process for 10 sec / Speed 4 to form a smooth batter.
Use a spatula to gently scrape down the sides and fold in any remaining flour. Pour the batter into the prepared springform pan and give it a light shake to level it out evenly.
Bake on the lower oven rack for about 50 minutes. Toward the end of the baking time, test with a toothpick to make sure it comes out clean.
Once baked, remove the cake from the oven and let it cool completely before adding the cream cheese frosting.

Making the cream cheese frosting:

175 g Full-fat cream cheese (e.g., Philadelphia), 100 g Full-fat Quark (40% fat), 40 g Powdered sugar
Add the cream cheese, quark, and powdered sugar to a bowl and whisk with a wire whip until completely smooth.
For a gorgeous, level finish, carefully trim off the domed top of the cooled cake, then spread the cream cheese frosting evenly over the top using an offset spatula (or cake server).
Using the tip of your offset spatula or the back of a teaspoon, create a pretty spiral pattern in the cream.

Decorating:

Chopped walnuts, Fresh mint leaves
Garnish the outer edge with chopped walnuts. Peel 1–2 carrots, then use a vegetable peeler to shave off very thin ribbons. Tightly roll each ribbon into a tiny carrot rose and gently press them into the frosting along the top edge. Finish by tucking a few fresh mint leaves around the carrot roses.